Peach & Frangipane Galette

Recipe by P48422
READY IN: 50mins
YIELD: 1 galette




  • Oven to 400 degrees F.
  • Roll out the galette dough into a round about 15" in diameter.
  • Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
  • Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
  • Add the rum and egg and mix until very smooth.
  • Spread the frangipane over the galette dough leaving a 2" border all the way around.
  • Arrange the peaches in a circular pattern over the frangipane.
  • Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
  • Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
  • Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
  • Let cool for about 5 minutes before sliding the galette onto a cooling rack.
  • Let cool another 20 minutes before serving.